PREP10 MinutesCOOKING30 minutes
Kcal: 396Kj: 1846Carb:16Protein: 29Fat: 24Fibre: 2


  • 225g new potatoes, cut into chunks
  • 100g green beans, trimmed & halved
  • 1 tbsp. avocado oil
  • 1 garlic clove, minced
  • 1 rounded tbsp. or 4 tsp. Thai green curry paste
  • 400ml can coconut milk
  • 2 tsp. Thai fish sauce
  • 1 tsp. coconut sugar
  • 450g boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 lime leaves finely shredded, plus extra to garnish
  • good handful of thai basil leaves


  • Place the new potatoes into a pot of boiling water and cook for 5 minutes.
  • Add the green beans to the pot of potatoes and continue to cook for a further 3 minutes, by which time both potatoes and green beans should be just tender but not too soft. Drain and set side.
  • Heat the avocado oil in a large wok or frypan until very hot, then add the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or the garlic will become bitter.
  • Spoon in the Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next add the coconut milk and allow the curry to bubble.
  • Stir in the Thai fish sauce and caster sugar, then add the chicken. Turn the heat down to a simmer and cook, covered, for around 8 minutes until the chicken is cooked through.
  • Add the potatoes and beans to the wok and warm through in the hot coconut milk, then add the shredded lime leaves. Finally, add the basil leaves and remove the wok from the heat.
  • Garnish with further lime leaves and serve immediately with brown rice.